) Where you bought it Chrl?chrl42 wrote: Ma Tou Yan (horse head rock) Rou Gui..
Spicy..cinnamon...I'd say very 'typical' Rou Gui characteritics..
MTY Rou Gui is one of the strongest flavors in Yancha..as always (and my wallet got empty
Good to know ..Henk wrote:
(AfAIK it's not sold online, only in Hojo's Kuala Lumpur outlet. Just in case, the code is O54C)
Yes, porous clays really work well with roasted oolongs, that's why Hokujo's stoneware pots work so well for me as well as zini.William wrote: I had this afternoon a lovely deep roasted ShuiXian; I must say the roast was really strong, so I had to use a porous clay, i.e. Zini SP, ROC period. Lovely texture and flavors .. I need to buy more of it!
Thanks to a generous friend, I have had the good fortune of using Hokujo's clay for a couple of months. I totally agree with you Victoria, Hokujo's clay pairs wonderfully with roasted oolongs .. oddly, I also liked how it paired with DanCong, a typical low fired tea.victoria3 wrote: Yes, porous clays really work well with roasted oolongs, that's why Hokujo's stoneware pots work so well for me as well as zini.
Which harvest did you buy? Spring or Winter?dizzo wrote:
Last night I got to try "The potion" From Taiwan Sourcing. This may be my favorite tea I have ever had! I
He makes pots for oolong? Hmm, I have a hokujo (sadly on opposite coast) kyusu and matching water cooler, my favorite pieces probably, but only ever used them for sencha/gyokuro. It's regular tokoname clay not, I think, "stoneware" (does stoneware in this context mean like bizenware?).William wrote:Thanks to a generous friend, I have had the good fortune of using Hokujo's clay for a couple of months. I totally agree with you Victoria, Hokujo's clay pairs wonderfully with roasted oolongs .. oddly, I also liked how it paired with DanCong, a typical low fired tea.
I think he mainly makes side-handle kyusu and shiboridashi (and seldomly also back-handle kyusu). I personally used a shiboridashi, extremely comfortable to be used with boiling water (he is a real master in making them). The color of the clay wasn't the typical strong red that Tokoname wares have; it was more on the brown/dark purple tone with a faint red tinge.joelbct wrote: He makes pots for oolong? Hmm, I have a hokujo (sadly on opposite coast) kyusu and matching water cooler, my favorite pieces probably, but only ever used them for sencha/gyokuro. It's regular tokoname clay not, I think, "stoneware" (does stoneware in this context mean like bizenware?).
I have one of his back handle pots as well as his kyusu. I went ahead and finally posted something about Hokujo in an attempt to answer a question ferg posed a while back regarding why I like using his pots for roasted oolongs. viewtopic.php?f=90&t=12445&p=293932#p293932William wrote:I think he mainly makes side-handle kyusu and shiboridashi (and seldomly also back-handle kyusu). I personally used a shiboridashi, extremely comfortable to be used with boiling water (he is a real master in making them). The color of the clay wasn't the typical strong red that Tokoname wares have; it was more on the brown/dark purple tone with a faint red tinge.joelbct wrote: He makes pots for oolong? Hmm, I have a hokujo (sadly on opposite coast) kyusu and matching water cooler, my favorite pieces probably, but only ever used them for sencha/gyokuro. It's regular tokoname clay not, I think, "stoneware" (does stoneware in this context mean like bizenware?).
